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Aunt May's Lasagna Recipe

Aunt May's Lasagna Recipe photo by Taste of Home

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Some people don't like ricotta cheese, traditionally found in lasagna. This is a nice alternative.—Angie Estes, Elko, Nevada

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Aunt May's Lasagna Recipe

Prep: 1 hour Bake: 35 min. + standing

Yield: 12 Servings

60 35 95

Ingredients

1 pound ground beef
1 large onion, chopped
2 garlic cloves, minced
1 can (28 ounces) stewed tomatoes
2 cans (6 ounces each) tomato paste
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 bay leaf
9 lasagna noodles
1 can (6 ounces) pitted ripe olives, drained and coarsely chopped
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese

Directions

In a large saucepan, cook beef and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer; drain. Stir in the tomatoes, tomato paste, basil, oregano, pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 40-50 minutes or until thickened.
Meanwhile, cook noodles according to package directions; drain. Discard bay leaf from meat sauce. Stir in olives.
Spread a fourth of the sauce in a greased 13-in. x 9-in. baking dish. Top with three noodles and a third of the mozzarella and Parmesan cheese. Repeat layers. Top with remaining noodles, sauce and cheese.
Bake, uncovered, at 350° for 35-40 minutes or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.

Nutritional Facts 1 serving (1 piece) equals 249 calories, 10 g fat (5 g saturated fat), 36 mg cholesterol, 412 mg sodium, 25 g carbohydrate, 3 g fiber, 16 g protein.

Originally published as Aunt May's Lasagna in Taste of Home June/July 2002, p19

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Aunt May's Lasagna

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(11-17) of 17 reviews

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Reviewed on May. 05, 2010 by pattecake

My hubby hates riccota and cottage cheese. We loved this recipe.

Reviewed on Dec. 29, 2009 by meanmom67

My family liked it, but it was not my favorite.

Reviewed on Dec. 28, 2009 by KristineChayes

It was like eating very acidic baked ziti with chopped black olives. Not a recipe we'll try again.

Reviewed on Dec. 10, 2009 by julieharter

No, you don't have to use the bay leaf, it just really adds a depth of flavor.

Reviewed on Oct. 20, 2009 by momof2nc

This was an okay recipe. There was a spice that I did not care for (not sure which)so next time I will change them some. I made the sauce that morning and put in the crock pot for a couple hours and bought the oven ready lasagna noodles so it was quick to make. (don't leave in the crock pot long, mine started to burn after a couple hrs)

Reviewed on Jun. 16, 2009 by sweetsue1006

Bay Leaf is a "must" in most Italian recipes. I use it in my hamburger/pasta recipes. In fact, sometimes I forget to take the Bay Leaf out and it is a game at our house whoever gets the bay leaf gets to do the dishes!!!!!!! This "tradition" has been carried on for years.

Reviewed on Apr. 02, 2009 by TinaHurt

Do you have to use the bay leaf?

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